In a medium skillet, heat 2 tablespoons of cooking oil over medium heat until shimmering. Shake the can of coconut milk and pour it into the skillet, stirring to blend. Let it come to a gentle simmer for about 2 minutes.

Add your desired amount of chili to the simmering coconut milk and season with salt and pepper. Stir well, allowing the sauce to simmer gently for an additional 3 minutes.

While the sauce simmers, heat another skillet over medium heat, add oil, and then cook the grouper fillets for about 3 minutes on each side until opaque and flaky.

Spoon the spicy coconut sauce over the grouper fillets in the skillet for about 1 minute, allowing the flavors to meld before transferring to a serving dish.